Far out! Thanks. A great site that I will use soon.
Leftovers with a fried egg is often my breakfast!
The answer to that question is always no.
Plenty of people pointing out on Twitter that it is a method used in Persian cooking (and some Asian styles as well).
Sure. Just not Uncle Roger’s style. (I think the humor is more in his reaction and commentary than in her supposedly doing rice wrong.)
TV;DW, but is the secret to slightly undercook the rice?
It depends what you are doing.
Different styles use different techniques. Tahdig is going to be done differently than sticky rice. Something to go under a curry will be different than a plain/seasoned side. Hell, depending on the type of rice you use, you’re going to use different techniques.
It’s not enough to say “you’re doing it wrong”. People versed in different traditions are going to do things differently. If we grow up with a technique, that’s the one we usually stick with, because we know it well enough for it to be reliable for us.
Egg Pulusu, mung dahl and rice. The sauce for the eggs is hot, sweet and sour with fresh green chillies, chilli powder, tamarind and palm sugar.
Egg recipe from here. Tastes wonderful, even if it looks a like a sad symphony in brown.
Oh, that is one of my favorite dishes!
(The egg curry.)
Same here! There’s something wonderful about the bland richness of the eggs meeting a sauce that has All The Flavours.
I have a rice cooker and use day old dry rice from the refrigerator for the fried rice, I like how it browns. I add kimchi half way through. Green onions 3/4 in.
You caught me, I had more onions camera right.
Yes, I also often hear that cold cooked rice works best for stir fried rice. Seems to me that it doesn’t clump up as much.
Not enough for what? For laughs, at some cranky “uncle” character?
So humor is subjective. Who knew!
The food lab did some testing a while back.
Apparently it’s good if the rice is cold enough for it’s starch to set up. But above all else you want it to be dry.
Freshly cooked rice that’s been cooled under a fan for an hour seems to work best. But in my experience it’s easier to handle if you stick it in the fridge for a bit after. So I think you might be right. But with the fanned rice it wasn’t so much less clumping, since it’s already less clumpy. Rather it seems less prone to sticking to the pan.
printer nuggets yummy yummy